1. Cut the two trotters into 4 pieces with a knife in half, chop the coriander, and mash the garlic. Dice green and red pepper
2. Put the trotters into the pot and pour cold water, add the cooking wine and 3 slices of ginger to a boil over high heat, and boil for 1 to 2 minutes. Remove the trotters, wash and drain
3. Heat the pan with oil, add ginger and stir fry until fragrant, add pork knuckles and ribs sauce, oyster sauce, mushroom meat sauce, rice wine, soy sauce and stir fry: later add boiling water dried chili, angelica, bay leaves, star anise, spring onion Bring the rock sugar to a boil to test the taste (the taste is not enough to add salt). Adjust the taste to a low heat and simmer for 35 to 45 minutes. (It needs to be turned on and stirred several times to prevent the pot from sticking). Pick up if the skin is soft and not rotten. Pick up and drain the water for later use.
4. Braised pig trotters and coated with dried cornstarch
5. Put the oil in the oil pan and heat to 78% hot, put in the powdered pig's trotters, and fry until the surface becomes golden yellow and pick up. Pour the oil in the pot and dry the trotters. Add the chopped coriander, green red pepper and garlic, add salt and pepper while sautéing and stir evenly.
Tips:[When braising, fill in enough water at a time, don’t add water in between]
[The taste increases or decreases according to your own taste]
